These crispy fritters are made with lightly fried leeks, sweetcorn and nutty chickpea flour. Fried until golden, they’re delicious paired with red onion and aged balsamic baked chickpeas and roasted vegetables.
Inspired by Persian flavours, these succulent chicken thighs are baked with a bold, bright mix of cinnamon, cumin and sumac. Served with pomegranate-studded brown rice, flaked almonds and
roasted tenderstem broccoli.
This traditional Italian dish has free-range chicken breast, fresh rosemary and black olives, making for a hearty stew served on sweet potato mash. With a healthy dose of kale because we love our greens.